Step 1

Rinse rice until the water is clear. Don't skip this stepu002du002dit washes away the extra starch and prevents the rice from becoming gummy and mushy as it cooks.

Step 2

Set your instant pot to sauté (normal temperature) and add olive oil and rice. Cook the rice for 3-5 minutes, stirring frequently, until it is slightly golden colored.

Step 3

Add onion, half of the chicken broth, milk, water, white wine, lemon juice, lemon zest, garlic, lemon pepper seasoning, salt, and black pepper. Place the lid on your instant pot and turn the valve to the sealing position.

Step 4

Set your instant pot to pressure cook and cook on high pressure for 3 minutes. Let it natural release for 10 minutes, then quick release the rest of the way.

Step 5

Open the instant pot and fluff the rice with a fork, then add parmesan cheese, peas, chicken, and the remaining chicken broth. Stir to combine, then cover with the lid for a minute or so, until the chicken and peas are warm and the cheese is melted.

Step 6

Serve with extra lemon zest, freshly cracked black pepper, and grated parmesan on top!